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TOMATOES STUFFED WITH PARMESAN CHEESE
8 medium size tomatoes,
150 gr [5 oz] parmesan
1 cup breadcrumbs,
1 egg,
4 tbspoons TERRA DELYSSA’s artichokes paste,
8 leaves of fresh basil,
8 Tbspoons of TERRA DELYSSA’s extra virgin oil
salt & pepper.
Cut a round "hat" on top of each tomato and seed it. Chop the basil leaves. Pre-heat oven at 200°C, 400°F. In a salad bowl put the parmesan and crush it roughly with a fork ; mix it with the breadcrumbs, egg, artichokes paste, basil (or parsley), the tomato seeds, the 4 Tbspoons olive oil and pepper, until well blended. Taste and adjust seasoning if needed (verify salt at this moment, don't add any before). Display the empty tomatoes in an oven plate ; pour 4 Tbspoons of olive oil and a bit of salt in the bottom of each. Stuff them with the cheese preparation and put their "hat" back on top. Bake in oven for 20 minutes. Serve right away with a lettuce.
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